Naan Flatbreads with Spinach & Caramelised Onion

Something a little different for a quick dinner or brunch...

Preparation time: 15 minutes - Cooking time: 20 minutes - Total time: 35 minutes - Serves: 2

1½ tbsp vegetable oil
1 onion, halved and finely sliced
450g pack spinach
1 tsp cumin seeds
½ tsp black onion seeds
Pinch of dried chilli flakes
2 garlic cloves, finely sliced
2 The Spice Tailor Plain Naans
1 tsp Waitrose Cooks’ Ingredients Tamarind Paste
2 tbsp natural yogurt
Large handful pomegranate seeds

Shop Ingredients from Waitrose

1. Preheat the oven to 180°C, gas mark 4. Put 1 tbsp oil in a large frying pan over a medium-high heat. Fry the onion with a pinch of salt, stirring regularly, for 10 minutes, until deep golden. Drain on kitchen paper.

2. Meanwhile, put the spinach in a large colander and pour over just-boiled water from the kettle to wilt (you may need to do this in 2 batches). Rinse under the cold tap, then squeeze out as much excess water as possible. Drain thoroughly on kitchen paper.

3. Add the remaining ½ tbsp oil to the frying pan and toss in the spices and garlic. Fry for 1 minute until fragrant, then add the spinach plus a pinch of salt. Cook, stirring, for 2-3 minutes until any excess water has evaporated.

4. Splash the naans with a little cold water and bake in the oven for 3-4 minutes. Remove and top each with the spinach, onion, tamarind paste, a drizzle of yogurt, and the pomegranate seeds.

Cook’s tip

If you fancy a more substantial meal, top the fl atbreads with some crumbled feta instead of yogurt.
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